I just made a shrimp and cucumber dip that I have made before, but this time it is too salty. It has sour cream, cream cheese, shrimp, Old Bay Seasoning, salt, cayenne pepper and some chopped vegetables in it. How can I make it less salty?
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy